Chocolate Chips and Bananas , love it! How can it be bad? It is pretty darn good. After our hike up Hanging Lake we were having lunch at our house, and I remembered that I had this bread frozen from the winter! The night before I took it out of freezer to defrost. What luck, and I of course tasted it to make sure it was fine and it was more than fine, it was as good as it ever was. I know I am always extolling the virtues of freezing but when it works out it’s like magic! How perfect , if you have all the ingredients bake the cake and don’t eat it, freeze it . It defrosts very quickly and I didn’t have to do a thing, I had already made lunch and didn’t feel like baking. So happy when I saw this bread in the freezer. As long as you wrap it carefully , baked goods come out of the freezer perfectly . Cookies are even better for some reason and they defrost superfast. The original recipe comes from Joy the Baker. This is the recipe Leslie, and hope you enjoy making it and now I want your pumpkin spice bread!
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick (8 Tablespoons) unsalted butter, at room temperature
3/4 cup sugar
1/2 cup light brown sugar ( packed)
2 large eggs ( room temperature)
2 very ripe bananas, mashed
3/4 cup buttermilk, you can use low fat or non fat
3 ounces bittersweet chocolate, coarsely chopped or semi sweet chocolate chips which is what I used (much simpler)
Preheat the oven to 350 degrees. Place rack in the center of oven. Butter ( or spray Pam) a 9 x 5 loaf pan and place it on a baking sheet. If you use 2 baking sheets it will act as an insulated baking sheet and prevent bottom of the bread from overbaking. Just a little trick.
Sift together the flour, cocoa, baking powder, salt and baking soda
In electric mixer with paddle attachment, beat the butter at medium speed for about a minute or two, until soft. Add the sugars and beat for 2 more minutes or until well combined. Add the eggs one at a time, beating for a minute after each addition. Batter may look a little curdled, this is OK. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in three additions, mixing only until flour disappears into the batter. While on low speed, add the buttermilk, mixing until it is all incorporated. Stir in the chocolate. chips. Scrape batter into the prepared 9 x 5 loaf pan.
Bake for 30 minutes. Then cover the bread loosely with a foil to keep the top from getting too dark, and continue to bake for another 40 – 45 minutes. ( total baking time 1 hour 10 minutes to 1 hour 15 minutes) or until a cake tester inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around edges of the bread and unmolding it. Just invert cake in pan and then continue to cool down right side up before freezing or storing it. Enjoy!